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Do as @hounddawg says and sweeten some. Add ice cubes and sample as the cubs melt. I found that a big chokecherry does not taste as good as one made with less berries. Have to look at my notes but think I cut back to 3 or 4 lbs. per gal. For me in this case less fruit per gal. is better. Arne.

Welcome to WMT. Lots of info here. Folks are good about helping if you have a problem. Arne.

Howdy Nor Cal. Have a bit of time, go to tackle underground. Then down to the boatbuilding page. Then down to Make your own windshield. Looked reasonably simple. Arne.

Wouldn't worry at all about having the low s.g. Start drinkin it when it is hot out, goes down smoothe and before too long it will kick you the wrong way. Keep the alcohol taste out and it will drink really somooth. Just kinda keep an eye on who is drinkin how much. It is all good. Used to...

Sounds like your ferment is pretty close to done. Strange things happen when you are making wine and this might be one of them. Just don't count on it happening that way next time, although it might. I would let it sit for a month or two and if it clears, count it done. Arne.

First of all welcome to =WMT. Yep, add your tablets. If you are going to sweeten, add sorbate also. Is your wine clearing on its own? If; so it will probably just clear nicely with time in the carboy. And now I have a question. How does it taste? Will probably need a little sugar to bring...

Rub it in, rub it in. 13 degrees here. LOL, Arne.

Cool video. Kathy was watching over my shoulder and really liked all the photos. The music and pics were combined really well. Thanks for posting. Arne.

Little red food coloring. Adds color, not flavor. Arne.

Hope you had a Merry Christmas and looking forward to a great and happy new year. Arne.

Just wandered by, been gone for a bit. @jswordy I would not mess with the color. Just me tho. Like all different colors of wine except brown. Don't much care for oxidation. Arne.

I usually use an old towel or tee shirt. Lay it across the top of the fermenter and place the lid over it not snapped down. Started doing it this way bout 10 years ago when my wife got a kitten. He was in to everything by setting the lid on top far as I know he never went for a swim in the...

Only 3 weeks old? Does not look clear. Time shou ld clear it. Is it totally degassed? I am thinking it probably is not as it is still cloudy. When you open it up does it have any pressure in the tank? Clue to having gas in it. Cooling it down some or warming it up should help it clear...

Yep, that is your slurry. Put a lid on loose so it can breath, put it in the fridge. Quickest way to start a batch of S.P.. is to just throw the ingredients on top of the slurry after you remove the wine from it. Just reuse the primary bucket with the slurry in it. Should take off like...

-I have had i happen once with all the wines I have bottled. My thought was somewhere along the line the bottle was bumped and a weak spot/crack occured. With the pressure of putting a cork in out the sidewall came. Had glasses on because I always wore them. Now safety glasses come out while...

Couldn't get a cork out of a bottle. Blamed it on left the bottles sit upright too long before laying on their sides. Not sure that was it,tho. Can't remember not getting the corks out of other bottles or even what batch it was from. Finally after breaking 2 corkscrews wound up destroying...

Howdy Malm. Welscome to the forum. Arne.

You gonna use a glass like that guess we will have to move you to Texas. Everything there is bigger, you know. LOL, Arne.

Well, it was a thought. Another would be cut them up and throw them in the primary. Would be nice if you have ferment bags to throw them in. Again, large quanity. Probably quite a few bags and a few ffermenters. Arne.

I have never tried this with apples but you could freeze them and it would make the juice easier to extract from them by hand. Careful if you try cooking them, it will most likely set the pectin and you will not get your wine to clear. Arne.